Breakfast burritos

I already told you how we always have chile rellenos when we go to New Mexico. The other thing we always have there are breakfast burritos. None of them look anything like the 4-digit calorie, saturated-with-saturated-fat fast food monstrosity pictured here. Not that there is anything wrong with 4-digit calorie, saturated-with-saturated-fat fast food monstrosities, if you conscience and waistline can handle them.

The point is, a breakfast burrito isn't something you can only get through the drive-thru window. The ones I've had in New Mexico were homemade, and in addition to bacon, potato and sausage options, there were elk and venison, which I have never seen as options at the drive-thru.

I don't hunt much elk in Clearwater, so I like to use chorizo. Bacon or sausage are fine, too. And don't do the potatoes from scratch. Ore-Ida -- or whatever -- has done most of the work for you, it's in the freezer, ready in two minutes and it's cheaper than getting the ingredients together.

And just because they're called breakfast burritos doesn't mean you can't have them for dinner.

Breakfast burritos

8-12 oz bacon or sausage (try the fresh chorizo, available at mexican groceries)
1/2 of a 32 oz bag of frozen breakfast potatoes (home fries, hash browns ... even tater tots)
6-8 eggs
8 oz shredded cheddar cheese
8 large flour tortillas
your favorite jarred salsa

saute the meat until cooked and add the potatoes continue saute until they're cooked (if you actually use tater tots -- an idea i love -- you'd probably want to bake those separately in the oven). in another skillet, scramble the eggs. divide the meat and potato mixture and eggs among the tortillas, top with cheese and salsa and wrap.